My Aunt's Asian Pheasant

Name: My Aunt's Asian Pheasant
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 2 pheasants, disjointed; 1 lb bok choy or 1 lb Chinese cabbage, chopped in one inch pieces; 3 tablespoons fresh ginger; 4 ounces soy sauce; 6 ounces rice wine; 6 garlic cloves, minced; 2 tablespoons pepper; 4 ounces peanut oil; 3 ounces fermented black beans

Submitted by Iowahorse

"I'm ok with this, but my family really really likes it."

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photo by teresas

Ready In:: 1hr 20mins
Ingredients:: 9
Serves:: 4

ingredients

2 pheasants, disjointed
1 lb bok choy or 1 lb Chinese cabbage, chopped in one inch pieces
3 tablespoons fresh ginger
4 ounces soy sauce
6 ounces rice wine
6 garlic cloves, minced
2 tablespoons pepper
4 ounces peanut oil
3 ounces fermented black beans

directions

Put Bok Choy and pheasant in a large sauce pan and add enough water to cover.
Add all remaining ingredients and bring to a boil.
Cover and simmer forty minutes or until tender.

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Reviews

I have to agree with Iowahorse that this is OK, but DH loved it. I think that it had a bit too much oil in it so I would suggest to cut the amount in half. When I looked at the recipe I thought that all I needed to pick up at the store was the bok choy, I read the fermented black beans as black beans. So I was in a pinch... looked up fermented black beans on zaar and it said in a pinch you can use black bean sauce so that is what I did. Thanks Iowahorse for posting.

teresas